Slow Braised Beef Ragu Lasagna

Directions:

1. Prepare fresh pasta dough, leaving the pasta in large, thin 2-mm sheets.

Ragu

1. Preheat the oven to 300-degrees Fahrenheit (150-degrees Celsius). Cube the chuck roast into large, 2- to 3-inch pieces.
2. Finely dice the yellow onion and celery, then grate the carrot and set aside.
3. Heat 2 tablespoons (30 ml) of the olive oil in a large, heavy-bottomed Dutch oven or cast iron pan. Once the oil is hot and beginning to ripple, work in batches to sear the cubed chuck roast. Sear each piece for 3 to 4 minutes on each side, or until browned, then transfer to a plate. Season the seared chuck roast pieces with the Salt & Spice seasoning and 1 teaspoon of the fine French salt. Set aside.
4. In the same pan over medium heat, add the remaining 1 tablespoon (15 ml) olive oil and add the diced carrot, celery and onion. Sauté until for 8 to 10 minutes, or until soft and translucent, then season with the remaining 1 teaspoon of fine French salt.
5. Add the tomato paste and cook for another 1 to 2 minutes, or until darkened and caramelized against the pan.
6. Add the garlic cloves and bone broth. Add the tomatoes, crushing each whole tomato with your hand as you add it to the pan. Gently stir to combine.
7. Return the seared chuck roast to the pan, then add the rosemary, thyme, and bay leaves. If desired, use cooking twine to tie the herbs into a bundle (this makes it easier to remove them from the pan later). Remove the pan from the heat.
8. Cut a circle of parchment paper to fit over the pan, nestling it snuggly into the pan (it should touch the liquid). Transfer to the oven and braise for 3 to 4 hours, or until the meat is fork tender and easy to shred.
9. Remove the pieces of tender beef from the pan and shred. Remove the herbs, then pour the braising liquid (which will have reduced into a thick sauce) over the shredded beef. Set aside.

Béchamel

1. Add the butter to a large saucepan over medium heat. Once melted, add the flour and cook for 3 to 5 minutes, or until the flour is barely golden with a slightly toasted aroma.
2. Slowly add 4 cups (950 ml) of the milk, stirring constantly with a whisk until fully incorporated. Continue cooking for 3 to 4 minutes, or until the béchamel is thick and velvety. If the béchamel feels too thick (like thin mashed potatoes), add up to 1 additional cup (240 ml) of milk to achieve a thick but pourable consistency.
3. Add ½ cup (50 grams) of the parmesan, reserving the rest for assembly. Add the nutmeg and white pepper and whisk until smooth. Add French salt to taste. Remove from heat and set aside.

Assemble The Lasagna

1. Preheat the oven to 350-degrees Fahrenheit (175-degrees Celsius).
2. Ladle a generous portion of béchamel into the bottom of a casserole dish or 9 x 13-inch pan. Top with ragu, parmesan cheese, and pasta, keeping the pasta sheets in large pieces and cutting them to fit the pan.
3. Repeat this process by layering béchamel, ragu, parmesan, and pasta until the dish is filled to the brim, or you run out of ragu. Top with a final layer of pasta, covering it with béchamel and the remaining parmesan cheese.
4. Lightly butter a sheet of aluminum foil and tightly cover the lasagna. Bake for 1 hour, or until the lasagna is cooked through and bubbly.
5. Remove the foil and increase the oven temperature to 375-degrees Fahrenheit (190-degrees Celsius). Bake for an additional 20 to 30 minutes, or until the top is golden brown and bubbly.